Instructions: Season and sear lamb racks in a hot pan with 50ml vegetable oil.

Preheat oven to 220c, place seared racks on roasting tray with sauteed of roasting vegetables.

Roast racks till "pink" - approximately 10-15 minutes, then remove from oven and rest on a clean tray in a warm place.

Deglaze roasting tray and mirepoix of roasting vegetables with cabernet merlot, reduce by half and add lamb stock, reduce by further half. Strain reduction into a clean saucepan and remove to sauce consistency.

Place baby carrots, parsnips and turnips into a separate saucepan, cover with cold salted water, bring to the boil and simmer until cooked but still slightly crisp.

Heat 20g of butter in a skillet, add witlof and sear until browned. Please note witlof requires minimal cooking as it should be eaten crisp.

Plunge asparagus into a pan of boiling salted water for 30 seconds and refresh in iced water.

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